Red Bean Gumbo

Red Bean Gumbo

by Uncle Larry Roussel



½ cup of lard or vegetable oil

2 cups of onions (diced)

1 cup of celery (diced)

1/2 cup of Gold Medal Wondra flour

1 pound of andouille, (sliced)

one 27 ounce can of Blue Runner (Creole cream style) Red Beans

½ gallon of water

1/4 cup Uncle Larry’s seasoning and flavor enhancer

1/8 cup Kitchen Bouquet

1/8 cup of parsley flakes

one dozen eggs



Pour the Blue Runner red beans into a food processer, purée until the beans are turned into a thick liquid. Set aside until needed.



  1. Heat oil in a 1.5 to 2 gallon pot on medium high heat. Then, add the diced onions and celery. Sauté until the onion clears.
  2. After the onion clears or wilt, add the Wondra flour and stir well. Cook down for about 3 to 5 minutes, stir often.
  3. Now, add the Andouille and stir well to incorporate into the roux. To prevent scorching, you may need to reduce heat at this point.
  4. When your Andouille is heated up, add the water and stir well to loosen the sticking on the bottom of the pot.
  5. Bring gumbo to a boil, then pour puréed beans into the pot and stir well.
  6. Return gumbo to a boil and be sure to stir often to prevent sticking on the bottom.
  7. Add the Uncle Larry’s seasoning & flavor enhancer, the Kitchen Bouquet and the parsley flakes. Stir well, then reduce heat to a simmer, stir occasionally.


Directions for the eggs

  1. As your red bean gumbo gently simmers, prepare a large skillet on a second burner. Add about 2 inches of water and a couple tablespoons of oil (this water & oil is not included in the ingredient list.) Bring water to a boil, then, rob 1 cup of red bean gumbo from your red bean gumbo pot. Pour the red bean gumbo juice into the boiling water.
  2. Break eggs, avoid breaking yokes, and carefully drop them into the boiling solution.
  3. Reduce heat to a simmer and poach the eggs for about 10 minutes. Then, remove one at a time and place the poached eggs in the red bean gumbo.
  4. NOTE 1: Poaching the eggs in a separate skillet allows the soft white from the eggs to separate similar to an egg drop soup. You will sacrifice the egg white that separates from the egg. When the poached eggs are ready, you’ll use a slotted spoon to transfer them to your red bean gumbo.
  5. NOTE 2: Use caution when poaching the eggs, if your skillet bottom is too hot, and you allow the eggs to stick to the bottom, you may scorch them. If you stir the eggs before they firm up, you can break the egg yoke and end up with scrambled eggs. Whenever all of the eggs are placed in the skillet, (again) be sure to reduce heat to low. When this is done, grab the skillet handle and gently shake the skillet left and right to move the eggs around.
  6. If you can’t get all 12 eggs in the skillet at the same time, repeat steps 2 & 3 on this direction list.
  7. After all of your eggs are added to your red bean gumbo, simmer for 15 minutes to ensure that the eggs are fully cooked.


Serve over white rice.


Final note If you are not concerned about presentation, you can drop the raw eggs directly in your red bean gumbo if desired. As mentioned earlier. the soft white of the eggs will separate and your red bean gumbo will be similar to an egg drop soup.

Chicken & Sausage Jambalaya for 25

Chicken & Sausage Jambalaya for 25

by Uncle Larry Roussel


Ingredients for 25 people
Cooking oil or lard ½ cup
Smoked sausage 4 pounds (sliced)
onions 3 pounds (diced)
Boneless chicken thighs 6 pounds (cubed)
Uncle Larry’s seasoning 3/4 cup
water 1 gallon
Kitchen Bouquet 3 tablespoons
1 bell pepper diced
Mahatma XL rice 5 pounds




  1. Heat oil on medium high heat, then add sausage & onions to the jambalaya pot. Cook down for about 10 minutes. Stir often to avoid sticking.
  2. Now add the chicken and Uncle Larry’s. Water and juices will be extracted from the chicken and sausage. Cook down until all of the water evaporates. Avoid burning and scorching the pot.
  3. Add the water and bring jambalaya to a boil. Oil will accumulate on the surface, skim as much as possible. Avoid skimming the liquid under the oil.
  4. As you are bringing your jambalaya to a rolling boil, add the Kitchen Bouquet and the diced bell pepper.
  5. After you reach a rolling boil, add the rice. It is very important to stir often at this time. You want to prevent the rice from sticking to the bottom of the pot. You may need to lower your heat just a little to prevent rice and juice from splashing out of the pot. Continue to cook down until you notice a little rice on the surface. At that time, move to the next step.
  6. Now, lower the heat to a minimum and place a lid on the jambalaya pot. Leave covered for 20 minutes.
  7. Now remove the lid and roll the jambalaya. (NOTE: You should have liquid on the surface.) As you work the edge of the pot with your paddle/spoon, allow the liquid to drain to the bottom. Using your paddle, rotate the rice on the bottom with the rice on the top best you can.
  8. After you fluff your jambalaya, you may be able to turn off the fuel, allowing the fire to extinguish. But, the thickness of your jambalaya pot may be factored into your decision to “Turn off or Leave on” the burner because a thicker pot will retain heat longer.
  9. Now, place the lid back on the pot for 10 minutes, then remove the lid, stir and start serving your jambalaya.


Cabbage Stew

Cabbage Stew by Uncle Larry Roussel


¼ cup lard or cooking oil

2 pounds of pork, Boston Butt, (cubed)

1/3 cup Uncle Larry’s seasoning & flavor enhancer

1 large onion (diced)

2 celery ribs (diced)

1 bell pepper (diced)

one 10 ounce can of Rotel tomatoes

4 pounds of diced or shredded cabbage

1 cup of chicken broth

½ cup of white roux (to make the white roux, use ½ cup of Wondra flour & ½ cup of cooking oil.)

1 tablespoon of parsley flakes

1 tablespoon of Kitchen Bouquet



You should prep in advance to cooking. Dice or shred your cabbage, dice the onions, celery and bell peppers. Keep all three vegetables separate. Make your white roux in advance and set aside. NOTE: To make your white roux simply heat the ½ cup of oil in a small skillet. Then, add the Wondra flour and cook down just long enough for the mixture to start boiling/bubbling. Remove skillet from burner.



  1. Place burner on medium high heat and add the lard/oil in a pot capable of holding about 4 gallons.
  2. Add the cubed pork and Uncle Larry’s seasoning & flavor enhancer, brown pork.
  3. Add the onions, celery, bell pepper and Rotel and cook down until the onions softens.
  4. Add the cabbage to the pork and stir well. Place lid on the pot. Simmer on medium heat for about ½ half hour. Stir occasionally.
  5. After the cabbage is tender, add the chicken broth, then add the roux and parsley flakes. Stir well to mix.
  6. Now add the Kitchen Bouquet and once again, stir will to mix. Simmer for about 10 minutes.
  7. Turn off burner, it is time to eat!

Serve over white rice.


Crawfish Etouffee

Crawfish Etouffee

by Uncle Larry Roussel



1 stick of butter

½ cup onion, (finely diced)

¼ cup of bell pepper, (finely diced)

¼ cup of celery, (finely diced)

1/3 cup of Gold Medal Wondra flour

1 tablespoon of Uncle Larry’s seasoning & flavor enhancer

1 pound of peeled (Louisiana) crawfish tails (fresh is best, but frozen works great too!)

1 quart of water

1 heaping teaspoon of dried parsley flakes



  1. Melt butter on low/medium heat, (careful not to burn butter.)
  2. Add onion, bell pepper and celery and turn heat to medium high. Then, sauté for about 5 minutes or until the vegetables wilt or softens.
  3. Add flour and stir well. Heat for a couple minutes or until the flour heated and incorporated in the mixture.
  4. Add the crawfish tails and Uncle Larry’s and heat for a couple minutes or until the crawfish tails are incorporated in the mixture.
  5. Now, turn the heat to high and add the water and the parsley flakes. Bring the etouffee to a controlled boil and cook down until your sauce reaches a desired thickness/consistency.

Serve over rice or grilled fish / chicken.

Ethan’s Video

Ethan shows new innovating way to use Uncle Larry’s Seasoning and Flavor Enhancer.

Posted by Larry Roussel on Thursday, November 23, 2017

Chicken and Andouille Gumbo

Quick Chicken Gumbo by Uncle Larry Roussel



¼ cup of cooking oil

1 medium onion (diced)

2 pounds of boneless/skinless chicken thighs (cut in large bite sized pieces)

1 pound of andouille or smoked sausage (sliced)

¼ cup of Uncle Larry’s Seasoning & Flavor Enhancer

½ cup of Gold Medal Wondra flour

½ gallon of water

1 level tablespoon of Kitchen Bouquet




  1. Place a pot, (capable of holding at least 1 gallon) on a burner. Now, turn burner to medium high. Add the oil, onion, chicken, sausage & Uncle Larry’s Seasoning & Flavor Enhancer. Using a serving spoon, stir often to prevent sticking. Cook down these ingredients for about 10 minutes. (Note: It is ok if sticking occurs, but do not scorch, reduce heat if necessary.)
  2. Add the Gold Medal Wondra flour and cook down for about 3 minutes. Stir well to incorporate the flour into your blend. Sticking will occur at this time. So, you must scrape the bottom of the pot to keep your ingredients from burning. Once again, you may want to reduce the heat to medium to minimize sticking.
  3. Add the water and stir thoroughly to remove the sticking from the bottom. Add the Kitchen Bouquet. Be sure that your burner is on high. Now, bring the gumbo to a boil, this will take about 10 minutes. When you reach the boiling point, reduce the heat to control the boiling. Allow the gumbo to gently boil for 5 minutes, then, reduce heat to low. Simmer for 10 minutes. Turn off burner.
  4. Wait several minutes, then, skim the oil that accumulates on the surface of your gumbo.


It is that easy and it’s time to eat!


However, if you have time, allow the chicken thighs time to sink to the bottom, the chicken pieces will absorb gumbo and seasoning and this process will optimize the flavor of your gumbo.